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EFFECT OF PROCESS VARIABLES ON THE QUALITY OF SWORDFISH FILLETS FLAVORED WITH SMOKE CONDENSATE
Author(s) -
MURATORE GIUSEPPE,
MAZZAGLIA AGATA,
LANZA CARMELA MARIA,
LICCIARDELLO FABIO
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00120.x
Subject(s) - chemistry , food science , salting , swordfish , smoke , brine , mesophile , flavor , fish <actinopterygii> , fishery , biology , tuna , organic chemistry , genetics , bacteria
ABSTRACT An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different concentrations. Chemical (water‐phase salt, pH, total volatile basic nitrogen, lipid oxidation), microbiological (total mesophilic count and fecal coliforms count) and sensory analyses were carried out in order to establish which technique gave the best results in terms of sensory quality.The different salting techniques gave different water‐phase salt contents, which influenced the microbial growth and the production of volatile bases. The smoke condensate concentration was ineffective toward microbial growth, but it was a differentiating factor for sensory panel. The dry‐salted product smoked with 5% smoke condensate was preferred because it maintained the natural taste of fish, coupled with a pleasant flavor of smoke.